Nutrition

Culinary Services has an on-staff nutritionist that provides the following FREE services:

Nutritional counseling and education for any dietary or nutrition issue including
vegan and vegetarian diets, to help navigate your way through Culinary Services dining
halls and in making dietary choices while living on campus (anyone with a food allergy or intolerance or other special dietary need may receive
accommodation by special food preparation, and food purchases, they must first meet
with the nutritionist as well as the food service manager in order to set up these
accommodations)

Nutrition facts and food allergens identified for all items served. These can be found
on: catcounter.montana.edu or by clicking on CatCounter icon below.

Healthy eating tips posted on Culinary Services website

Nutrition presentations available upon request in residence halls (for example, “How
to Eat Healthy at MSU”)

Food Allergies? Ask Before You Eat!

The eight most common food allergens as identified by the FDA labeling law that account
for 90% of all reported food allergies are: egg, milk, fish, peanuts, crustacean shellfish, soy, tree nuts, and wheat.

Food Allergy Warning:

MSU Culinary Services makes every attempt to identify the eight most common allergens
in food items served in the residence dining halls. The residence hall kitchens, and
the Indulge Bakery and Salad Department, however, are NOT allergen or gluten free. Every effort is made to safely prepare and serve foods,
including those items with peanuts and tree nuts, but there is always a risk of cross
contamination of allergens or gluten.

Additionally, ingredients and nutritional content may vary. Manufacturers may change
their product formulation or consistency without our knowledge. While we make every
effort to identify nutrition data and allergen information, we cannot assure against
these contingencies. Additionally, product availability may fluctuate. Be sure to
check the serving line for the posting of any ingredient or recipe changes.

It is the responsibility of the customer with food allergies or sensitivities to
make the final judgment on whether or not to question the ingredients of a food item
or to choose to eat the food item.

Please contact a Culinary Services manager and Nutritionist if you have any food allergies
or sensitivities.